Transmission occurs through the consumption of contaminated food, most commonly from:
- red meat
- raw eggs
- dairy products
- faecal contamination from an infected person or animal
Information on the symptoms of salmonella is available on the NHS Inform website.
Guidance is available from Public Health England (PHE) to support public health practitioners in identifying the sources of typhoid or paratyphoid (enteric fever) infection.
The guidance as been approved for use in Scotland by the Scottish Health Protection Network Guidance Group (SHPN-GG) and should be used in conjunction with the SHPN addendum.
- Read the addendum and access the guidelines on our website
- Information and guidance on the safe handling of food is available on the Food Standards Scotland website.
- Download the Government's factsheet on reducing the risks of salmonella infection from reptiles.
For all infection prevention and control guidance visit the A-Z pathogens section of the National Infection and Prevention Control Manual.
View the following scientific peer reviewed papers on Salmonella, including authors from our organisation:
- Prospective use of whole genome sequencing (WGS) detected a multi-country outbreak of Salmonella Enteritidis
- Association between the use of proton pump inhibitors and non-typhoidal salmonellosis identified following investigation into an outbreak of Salmonella Mikawasima in the UK, 2013
- A foodborne outbreak of Salmonella Bareilly in the United Kingdom, 2010
- A multi-country outbreak of Salmonella Agona, February-August 2008
- Epidemiology of Salmonella enterica serovars Enteritidis and Typhimurium in animals and people in Scotland between 1990 and 2001